Homemade Carrot Pumpkin Cake

It is always difficult to describe a dish in words. In my opinion, it simply needs to be prepared and tested. Today we will prepare carrot-pumpkin cake. In the dough, besides carrots, there is also pumpkin puree. Also dried apricots as a fruit filler. Cream, as in the classics, based on cream cheese.

Steps

1.For mashed potatoes, cut the pumpkin cubes and boil until cooked. Rub with a blender. For 250 g of mashed potatoes take 250 g of pumpkin. Finely chop nuts and dried apricots. Grind carrots on a small grater or beat with a blender.

4.Put the dough into two shapes with a diameter of 20-22 cm, put it in a preheated oven to 180 degrees and bake until dry match, about 30 minutes. If the you have only one mold – bake cakes in turn. Cool ready cakes and cut each into 2 parts along. Cook the cream. To do this at low speed, beat the cream cheese with condensed milk and lemon juice.

5.Whisk the cream with sugar powder.

6.Gently combine cream with cheese mass.

7.Collect the cake. Lubricate the cakes with cream.

8.Smear sides with cream, decorate the top.

9.Leave the cake in the fridge for at least 4 hours, or better the night. Cut and serve.Have a nice tea!